Seared Steaks with Lemon-Parmesan Kale & Roasted Potatoes

Seared Steaks

with Lemon-Parmesan Kale & Roasted Potatoes

40 MIN
2 Servings
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From the Test Kitchen

This easy steak dish features our take on a classic side: tender creamed greens. We’re making ours by sautéing kale with aromatic garlic, then stirring in cream, parmesan cheese, and a touch of lemon juice.

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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
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tips & techniques
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves. Quarter and deseed the lemon.

Cook the steaks:
3 Cook the steaks:

Once the potatoes have roasted about 10 minutes, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

Cook the kale:
4 Cook the kale:

While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the chopped garlic and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water and the cream (shaking the bottle before opening); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and most of the liquid has cooked off. Turn off the heat and stir in half the cheese and the juice of 2 lemon wedges. Season with salt and pepper to taste.

Slice the steaks & serve your dish:
5 Slice the steaks & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes, cooked kale, and remaining lemon wedges on the side. Garnish the kale with the remaining cheese. Enjoy!

Tips from Home Chefs

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves. Quarter and deseed the lemon.

Prepare the remaining ingredients:
Cook the steaks:
3 Cook the steaks:

Once the potatoes have roasted about 10 minutes, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

4 Cook the kale:

While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the chopped garlic and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water and the cream (shaking the bottle before opening); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and most of the liquid has cooked off. Turn off the heat and stir in half the cheese and the juice of 2 lemon wedges. Season with salt and pepper to taste.

Cook the kale:
Slice the steaks & serve your dish:
5 Slice the steaks & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes, cooked kale, and remaining lemon wedges on the side. Garnish the kale with the remaining cheese. Enjoy!

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